Place the yeast in a bowl of stand mixer fitted with paddle attachment. Add the lukewarm water and stir on low to dissolve. Add the olive oil and 1/2 c. of flour and beat on medium-low speed for a minute until smooth. Switch to dough hook and add another 1/2 c. flour and salt and mix well. Add the remaining 1 cup of flour and put machine on low speed until the dough forms a mass around the hook. Let the machine knead the dough for 2 minutes. Turn the dough out onto a clean work surface and scrape out the bowl. Knead on counter for a minute for two until the dough is smooth and elastic. Shape the dough into a ball.

Place a teaspoon of oil in the bottom of a large, clean bowl. Place the ball of dough in the bowl and move it around to coat it with oil. Cover the bowl with a clean dish towel and set in a warm place (near your oven) until the dough doubles in bulk, 45 minutes to an hour.

While waiting for dough to rise, preheat oven to 400 degrees, spread bacon in even layer on two sheet pans and bake until just crisp. Drain on paper towel lined plate and crumble for topping.

Increase oven temperature to 550 degrees and move oven racks so you can bake your pizza in the lower third of your oven.

Prepare rest of toppings.

Once dough has risen, press down to release air. Move dough to center of pizza pan and gently stretch and press dough to fit pan. My pan measures 15.75 inches.

Top dough with about 3/4 of the ranch-flavored sour cream and save the rest of the ranch for dipping fresh vegetables as a side dish for your pizza.

Evenly spread the shredded cheese on top of the ranch. Sprinkle the fresh tomatoes and crumbled bacon evenly over the cheese.

Bake pizza 10-12 minutes or until crust edges are nice and browned and cheese is very bubbly. Remove pizza from oven and top with the fresh, shredded romaine lettuce.

Slice and serve.